GIMME CAKE BABY – miniature chocolate cakes with decadent frosting (vegan, gluten- and sugar-free and oh so good)

This recipe comes straight from New York, from a lower East Side bakery named “babycakes”. Its owner Erin McKenna experiments a lot with baking delicious cakes, cookies and other treats that are healthy and don’t taste like that. They are sweet, full of flavour, with just the right consistency. I just read that Erin opened a bakery in Disney World: sorry kids, no sugar caused ADHD anymore!

Chocolate cakes (makes 24 mini cakes – you may also call them muffins):

  • 1 3/4 Garbanzo.fava bean flour
  • 1/2 cup potato starch
  • 1 cup cocoa powder
  • 1/4 cup arrowroot
  • 1 tablespoon plus 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons salt
  • 1 cup coconut oil
  • 1 1/3 cups agave nectar
  • 3/4 cup unsweetened applesauce
  • 3 tablespoons pure vanilla extract
  • 1 cup hot coffee or hot water
  • chocolate frosting (see below)

Preheat the oven to 323° F (160° C). Grease 2 standard 12-cup muffin tins.

In a medium bowl whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot coffee to the dry ingredients. Stir until the batter is smooth. Portion the batter into the muffin tins, almost filling the muffin cups. Bake the cakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. Let the cakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Enjoy them with the frosting – you can either spread the frosting over each cupcake or you serve the frosting in little bowls, cut the pie in pieces and spread each piece you eat with some frosting.

Chocolate frosting:

  • 1 1/2 unsweetened rice milk
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup agave nectar
  • 1 tablespoon pure vanilla extract
  • 1 cup coconut oil
  • 2 tablespoons fresh lemon juice

In a blender or a food processor, combine the rice milk, coconut flour, cocoa powder, agave nectar, and vanilla. Blend the ingredients for 2 minute. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to one month.


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